Red Lentil and bean Curry
(from Leon’s recipe box)
easy to make and a great 2nd dish for a meat based curry
Source: Net
Ingredients
- 2 cups red lentils
- 1 400g beans (butter, chickpeas, etc)
- 1 large onion, diced
- 1 tablespoon vegetable oil
- 1 tablespoon Keans curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 teaspoon minced garlic
- 1 teaspoon ginger root, minced
- 1 (14.25 ounce) can tomato puree
Directions
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Wash the lentils in cold water until the water runs clear
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Put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
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While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
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While the onions are cooking, combine the curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well.
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When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
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Stir in the tomato puree and add beans reduce heat, allow the curry base to simmer until the lentils are ready.
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5. When the lentils are tender drain them briefly. Mix the curry base into the lentils and serve immediately.